Stir-fried chicken with vegetables

This recipe is from a Szechuan cooking class taught by Susan Newberry, Minnetonka, Minnesota.


(Serves 4)



  1. Dust chicken breast with cornstarch and massage in egg white.
  2. Mix sauce ingredients.
  3. Heat oil in wok and stir-fry peanuts briefly. Remove from pan.
  4. Stir-fry chicken about two minutes. Remove from pan.
  5. Pour in red pepper, garlic and ginger. Fry until peppers begin to change color.
  6. Add peapods, mushrooms, bamboo shoots, chicken and sauce. Stir and cook 1 minute. Add peanuts, toss and serve.


The original recipe said the mushrooms and peapods are optional but I found that they are a must. The cornstarch and egg white act to seal the moisture so the chicken does not get dry. This gives the chicken a very different texture. I feel this is the way to stir fry chicken. But make sure that you do not let the chicken and egg white stand for more than 5 minutes, otherwise the egg white starts to run. Raw skinless peanuts are best, but you can also use blanched peanuts. The hoisin sauce and bean sauce are available at any oriental grocery store and at some supermarkets.


Difficulty: easy.
Time: 15 minutes preparation, 5 minutes cooking.
Precision: No need to measure.


Chi Vu 
Honeywell Inc., Systems and Research Center, Minneapolis, MN 
Recipe last modified: 11 Apr 86

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Path: decwrl!recipes
From: vu@srcsip (Chi Vu)
Newsgroups: mod.recipes
Subject: RECIPE: Kung-Pao chicken
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Date: 29 Aug 86 05:29:53 GMT
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